Shrimp Mousse


1 lb. cream cheese
2 cups sour cream
1 cup mayonnaise
½ cup minced bell pepper
½ cup minced green onion
¼ cup minced pimiento
½ cup minced celery
½ cup chili sauce
½ teaspoon tobasco sauce
1 teaspoon salt
1 teaspoon worcesterchire sauce
juice of 2 lemons
¼ cup cold water
2 tablespoons Knox unflavored gelatin
6 cups cooked shrimp, chopped fine

Blend cream cheese, sour cream and mayonnaise. Add minced vegetables, sauces, and salt. Dissolve gelatin in lemon juice and water mixture. Heat over a double boiler for 5-10 minutes. Gradually fold into the cheese and seasoning mixture. Add shrimp and blend well. Pour into chilled ring mold and refrigerate overnight.

— DPB